Chicken Curry with Coconut Milk

This dairy-and-gluten-free chicken curry with coconut milk prepared with low-carb vegetables makes the perfect weeknight dinner. It can be served over rice and/or with naan bread.

I love Indian food -- and curries most of all. This dairy-free and gluten-free Chicken Curry with coconut milk takes its inspiration from the hearty and comforting flavors of Indian cuisine -- with the spiciness dialed back a bit. A real plus here: it was prepared with low-carb vegetables such as cauliflower instead of potatoes.

This stew makes the perfect weeknight dinner and can be served over rice and/or with naan bread.

The easy preparation means that after a tiresome day of work, you can still fix your family a very nice meal that is stress-free and quite delicious. It's also more economical than takeout!

A great way to deliver a hearty and comforting dish to the table! Because making your life (and mine) simple is my mission. 🙂

I hope you enjoy our Coconut Chicken Curry and get some well-deserved rest after a busy day. This dish is a real gem for those who work hard daily but don't want to skimp on great eating.

How To Make Chicken Curry with Coconut Milk

Season chicken thighs with salt, pepper, and yellow curry powder on both sides and brown in oil over medium-high heat in a large skillet, about 4-5 minutes per side.

Then, transfer chicken thighs to a plate, add the remaining oil, and sweat onion and garlic over medium heat.

Stir in chicken broth, ground ginger, tomato paste, and coconut milk. Add chicken thighs back to the pan and let cook for about 8-10 minutes. Add cauliflower and peas and cook for approximately 4 minutes.

Adjust seasonings, garnish with chopped cilantro/parsley and sliced jalapeno, and serve coconut chicken curry while it's hot.

See? Easy peasy! Love one-pot meals? Take a look at our 70 easy and healthy one-pot meals!

Love chicken? Try this chicken wonton stir-fry and this curry chicken salad.

PIN AND ENJOY!

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5 from 2 votes

BEST Chicken Curry with Coconut Milk

A dairy-and-gluten-free coconut chicken curry prepared with low carb vegetables, making the perfect weeknight dinner. It can be served over rice and/or with naan bread.

Course:Main Course

Cuisine:Indian

Prep Time 26 minutes minutes

Cook Time 14 minutes minutes

Total Time 40 minutes minutes

Servings 10 servings

Calories387 kcal

Author Denise Browning

Cost $ 0.75 per serving

Equipment

• 1 pan

Ingredients

• 3 lbs boneless chicken thighs (with or without skin) I cut back some calories by using skinless chicken tights
• 1 tablespoon salt
• ½ tablespoon ground black pepper
• 2 tablespoon yellow curry powder
• 3 tablespoon vegetable oil ( or more if necessary)
• ¼ yellow or white large onion, chopped
• 3 large garlic cloves, minced
• 1 cup chicken broth
• 2 teaspoon tomato paste
• 1 teaspoon ground ginger (optional)
• 3 cups canned coconut milk
• 1 cup cauliflower, fresh or frozen
• 1 cup sweet peas, frozen
• 1 tablespoon chopped cilantro or parsley
• 1 jalapeno, sliced (optional)

US Customary - Metric

Instructions

• Season chicken thighs with salt, pepper, and yellow curry powder on both sides and brown in 2 tablespoons of oil over medium-high heat in a large no stick  pan, about 4-5 minutes per side or until browned.
• Then, transfer chicken thighs to a plate using tongs and reduce heat to medium. Add remaining oil, sweat onion for 4 minutes, stirring occasionally and then garlic for 1 minute, stirring now and then. Do not let brown!
• Stir in chicken broth,  tomato paste, ground ginger, and coconut milk. Add chicken tights back to the pan and let cook for about 8-10 minutes. Add cauliflower and peas and cook for approximately 4 minutes.
• Adjust salt and pepper if necessary, sprinkle cilantro on top, garnish with sliced jalapeno if desired, and serve while is hot.

Recipe Notes

Dish can be served over basmati rice and/or with Naan bread. 

If desired, you can also add 1 cup of small cubed carrots and let them cook with the other vegetables.  Any leftovers must be covered and refrigerated for about 2-3 days. 

Love curries? Try our  Instant Pot Lentils!

Nutrition

Calories: 387kcal | Carbohydrates: 8g | Protein: 29g | Fat: 27g | Saturated Fat: 19g | Cholesterol: 129mg | Sodium: 930mg | Potassium: 652mg | Fiber: 3g | Sugar: 3g | Vitamin A: 190IU | Vitamin C: 17.2mg | Calcium: 40mg | Iron: 3mg

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